Chicken and Dumplings in the Slow Cooker

By Addie

Chicken and Dumplings is one of my family’s favorite meals, but I don’t always have time to make the homemade version. This time, I decided to try a reader suggestion for super-quick dumplings.

The secret is flour tortillas. It doesn’t get easier than that. And I even used frozen chicken tenders, skipping the thawing. Those two time-saving steps make this meal a breeze.

Ingredients

• 1 1/2 - 2 lbs chicken tenders (can start these from frozen)
• 6 carrots, about 1 lb., sliced
• 1-2 stalks celery, chopped
• 2 cans cream of chicken soup
• 2 cans chicken broth
• 3 cups milk
• 1/2 teaspoon poultry seasoning
• Salt and pepper to taste
• 5 flour tortillas, cut into squares
• 1 Tablespoon flour

Preparation

Step 1

Place chicken tenders in slow cooker, either thawed or frozen. Add carrots and celery to slow cooker.

Stir cream soup, chicken broth, milk, poultry seasoning, salt and pepper together. Pour over other ingredients in crock.

Cook on high 7-8 hours. Remove chicken and chop or pull apart with 2 forks.

Toss flour tortilla pieces with flour. Stir into soup 30 minutes before serving.